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Forbes: Top 10 Food Trends For 2012

10 of 11

Water Purified and Bottled on Site

Using highly effective filtration systems like Natura, Nordaq Fresh and Vivreau, many top restaurants are purifying and bottling tap water on site and serving it at no additional cost to customers. “It really started with the quality of the water,” says Chef Thomas Keller of Per Se, Bouchon, the French Laundry and more, who uses the Nordaq Fresh system, but there are plenty of other benefits from more taste to less waste. “Most importantly, it fits in with our LEED platinum approach,” says Ross Wheatley of Lucy Restaurant & Bar, Yountville, CA. “No bottle waste, no carbon footprint and no shipping involved for expensive imported waters.” It’s also realigning diner expectations: “I hear of others charging for this water and I cringe,” says Mark Estee owner/chef of Campo in Reno, NV.


More from Forbes:
The 10 Best Foods You Can Eat
30 Under 30: Food and Wine
The World's Top 10 Cities for Street Food

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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